6. Maize meal, corn meal, Indian corn meal, is meal made from sound maize grain and contains not more than fourteen (14) percent of moisture, not less than one and twelve-hundredths (1.12) percent of nitrogen, and not more than one and six-tenths (1.6) percent of ash.
7. Rice is the hulled, or hulled and polished grain of Oryza sativa.
8. Oatmeal is meal made from hulled oats and contains not more than twelve (12) percent of moisture, not more than one and five-tenths (1.5) percent of crude fiber, not less than two and twenty-four hundredths (2.24) percent of nitrogen, and not more than two and two-tenths (2.2) percent of ash.
9. Rye flour is the fine, clean, sound product made by bolting rye meal and contains not more than thirteen and one-half (13.5) percent of moisture, not less than one and thirty-six hundredths (1.36) percent of nitrogen, and not more than one and twenty-five hundredths (1.25) percent of ash.
10. Buckwheat flour is bolted buckwheat meal and contains not more than twelve (12) percent of moisture, not less than one and twenty-eight hundredths (1.28) percent of nitrogen, and not more than one and seventy-five hundredths (1.75) percent of ash.
B. Fruit and Vegetables.
a. FRUIT AND FRUIT PRODUCTS.
(Except fruit juices, fresh, sweet, and fermented, and vinegars.)
1. Fruits are the clean, sound, edible, fleshy fructifications of plants, distinguished by their sweet, acid, and ethereal flavors.
2. Dried fruit[39] is the clean, sound product made by drying mature, properly prepared, fresh fruit in such a way as to take up no harmful substance, and conforms in name to the fruit used in its preparation; sun-dried fruit is dried fruit made by drying without the use of artificial means; evaporated fruit is dried fruit made by drying with the use of artificial means.